Description
These oil free lemon blueberry muffins are soft and tender with just the right amount of sweetness. Make this recipe at the start of the week and enjoy muffins all week long!
Ingredients
Scale
- 1 1/2 cups all-purpose flour, plus 1 tablespoon for coating blueberries
- 1/2 cup granulated sugar, plus 1 tablespoon for topping
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 large egg
- 1/4 cup applesauce
- 1/2 cup milk (whole or 2%)
- 1/2 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat the oven to 375 degrees.
- Line a muffin pan with paper or silicone liners.
- In a large bowl, combine 1 ½ cups flour, ¾ cup sugar, baking powder, salt, and lemon zest.
- In a small bowl, whisk together lemon juice, egg, applesauce, milk, and vanilla.
- Toss blueberries with the remaining tablespoon of flour.
- Gently fold the wet ingredients into the dry ingredients and add blueberries.
- Do not over mix.
- Divide into 12 muffin cups and sprinkle with the remaining teaspoon of sugar
- Bake for 16-18 minutes until golden brown.